Homemade Vegetable stock, Vegetable Stock Powder & Homemade Bouillon Cubes

Homemade Vegetable Stock Powder – DIY Bouillon & Historical Tips

Learn how to make vegetable stock powder, vegetable stock, and homemade bouillon from scratch. Perfect for medieval-inspired cooking, camp meals, and budget-friendly feasts.

Vegetables and herbs for stock powder and bouillon making.

Stocks and bouillons are culinary staples—adding depth, savor, and richness to dishes. Commercial versions can be costly, overly salty, or include non-period ingredients. By making your own, you control the flavor, cost, and authenticity.

This guide covers three essential preparations: vegetable stock powder (shelf-stable and camp-friendly), vegetable stock (fresh or frozen), and homemade bouillon (flavor-packed concentrate).

Historical Context: Stocks & Seasoning Powders

While medieval cooks didn’t have instant bouillon cubes, they understood concentrated flavor. Period kitchens used reduced broths, dried herbs, and preserved vegetables to season dishes year-round. A dried stock powder made with salt and herbs echoes these historic preservation methods.

Vegetable Stock Powder Recipe

• 1 unpeeled carrot
• 2 celery stalks
• 1 onion
• 1 leek
• 2–3 cloves garlic
• A handful of parsley
• 2–3 sprigs thyme
• 1–2 sprigs rosemary
• Salt (20% of vegetable weight, e.g., 3 oz salt for 16 oz vegetables)
• Optional: Additional herbs or vegetables as desired

Method

1. Wash and finely chop vegetables and herbs (use a food processor if available).
2. Weigh vegetables and calculate salt at about 20% of weight; mix thoroughly.
3. Cook over low heat for ~2 hours, stirring occasionally, until moisture is reabsorbed.
4. Spread on parchment-lined baking tray; bake at ~170°F until dried and crisp, stirring occasionally.
5. Cool, then process into powder. Store airtight for up to 3 months.

To use: Add 1 tsp powder to 1 cup water, or to taste.

Vegetable Stock

Save vegetable scraps (carrot peels, onion tops, celery leaves, leek greens) in the freezer until you have enough to make stock. Include umami-rich items like mushrooms, tomatoes (non-period), or nori.

Basic Stock Ingredients

• Carrots (skins on for deeper color)
• Celery
• Onions
• Optional: leeks, beets, squash, fennel, eggplant
• Herbs: rosemary, thyme, savory, parsley

Avoid in large amounts: cabbage, turnips, rutabaga, artichoke, cauliflower, broccoli (can add bitterness).

Method

1. Sauté sturdy vegetables in a small amount of oil until tender.
2. Cover with water, add herbs/seasonings, bring to boil.
3. Reduce to simmer, cover, and cook at least 1 hour (longer for richer flavor).
4. Adjust seasoning, cool, strain, and store (5 days refrigerated or freeze indefinitely).

Homemade Bouillon

Bouillon is concentrated stock—historically a method of preserving flavor when fresh stock couldn’t be stored. Modern cubes often contain additives; this version is pure, concentrated goodness.

Method

1. Start with homemade stock (vegetable or meat-based).
2. Bring to a rapid boil, then reduce to simmer until volume halves.
3. Continue reducing until syrupy, glossy, and coats the back of a spoon.
4. Pour into lined pan or ice cube trays, cool, and refrigerate overnight.
5. Cut into cubes and store (2 months refrigerated, 1 year frozen).

To use: 1 tsp bouillon per 1 cup water.

FAQ

What is vegetable stock powder? A dehydrated mix of vegetables, herbs, and salt used to flavor soups, sauces, and grains.

Is powdered stock the same as bouillon? Essentially yes—bouillon is often stock reduced to a concentrate, while powder is dried.

How long does homemade stock powder last? About 3 months in airtight storage.

Note: Adjust salt content if you need a low-sodium version. For SCA feasts, ensure all ingredients match the intended period authenticity.